Roast sweet potato in the oven covered with rock salt to cook and absorb moisture
When soft, peel and mash and add to the dough as below
Mix all the dry ingredients
Add water sweet potato mash
Dough must be a pliable consistency, ensure that the sweet potato mash is as dry as possible.
Fold the sweet potato mash through to the desired colour has been achieved.
Roll into desired sixe balls and top with black and white sesame seeds.
Allow to rise in a warm area before baking
35g for mini bun and 65g for burger bun
Bake at 170 till golden brown

Caramalise the red onion slowly in a pan over a medium heat
Add the port and grenadine and cook down till sticky and thick
Mix the berries, sugar and spices, simmer on stove till cooked
Fold the two together when cool

Once the buns are cool, cut and butter them
On the botton bun, place the lettuce, tomato, sliced jalapeno
Then layer the sliced ostrich fillet
Add the onion and berry jam
Top with the pickled cucmber and parmesan shavings
Close the top bun and place skewer through the top in the middle
Finish off with battered onion rings on top around the skewer